The Italian Rosé Revolution

Posted by Victoria Jones on Oct 26, 2017

Why the robust Italian Rosés are taking over from the floral French varietals.

It’s no surprise Aussies love a glass of Rosé. Whether it’s with a long, lazy lunch; at a BBQ or as an evening aperitif, it’s the ultimate Summer tipple. Australians are drinking more pink than ever before, with data showing a 90 per cent surge in annual sales from 2016 to 2017.

In recent months, the dry and fruity Italian varietals are starting to rival the longstanding popularity of the fresh and floral styles of Rosés from the South of France.

Nick Guglielmino from award-winning wine company Mino and Co produces a complex Italian style Rosé and has seen an increase in sales from his boutique family estate in the Riverina region of NSW.

“The aroma and structure of our Signor Vino 2016 Sangiovese Rosé is full-bodied and fruity. Unlike the French varietals, we developed our Rosé to ensure its robust enough to complement foods Aussies love such as BBQ meats, pizza and pasta but still easy drinking and accessible too.”

Made by Australians with their Italian heritage in mind, Signor Vino is produced in a small village called Hanwood, just outside Griffith in NSW. Their Sangiovese Rosé is a bright, berry-driven, dry style rose which has the depth of flavour to ensure it pairs well with cheeses and prosciutto, so it makes the ideal accompaniment to antipasto platters too.

For a limited time we are offering 15% of our bottles, half dozens and cases of Rosé. View the offer for more details.